Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss—just a quick char on the grill then served with homemade chimichurri sauce.

We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We’re talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off the bone.

1) Remove any visible sinew which will not render during cooking and remember fat provides flavor and juiciness.

2) Cut the rack into individual chops and toss with roasted garlic oil, chopped rosemary, coarse salt, fresh ground pepper, and Vindaloo. Vindaloo is a common curry spice blend with great middle eastern flavors like clove, cinnamon, allspice and fenugreek. If you can’t find Vindaloo look for another curry spice blend with similar ingredients.

3) Place the chops in a large ziplock bag and let marinade in the refrigerator for up to 24 hours.

4) Preheat the grill to high heat. Brush away the larger pieces of
rosemary and garlic from the surface of the chops to prevent burning.

5) Grill over high heat, moving and flipping the chops frequently. This technique helps develop a thick crust without overcooking the eye of the chop. Although the USDA recommends lamb be cooked to an internal temperature of 145 degrees, our chef suggest cooking until a thermometer reads 130 degrees.

6) Once the target temperature is reached, allow the chops to rest for at least five minutes before serving. The resting period allows the chops to continue cooking and also allows the juices of the meat to redistribute.

7) Top with chimichurri sauce (see recipe below) and serve.

This recipe was originally developed for fast cooking on the grill. If your are planning to prepare these chops indoors we recommend low and slow in your oven, giving time for the flavorful fat to render and the outside to brown.